Brown Stock No. 2

Do not use salt or smoked meats for soup stock, or any parts of meat which have become charred or blackened in the cooking. Very little of these would be enough to destroy the good flavour of soup.

Cut from the bones all the meat that is easy to get off. Tough ends from steak or roasts should be cut off before they are cooked, and saved for soup or stews. Cut meat for making soup in small pieces. Separate the bones at the joints and crack them if they are large. Soak the meat in the water while preparing the seasoning. Put all the ingredients together and bring them to a boil. Boil them for ten minutes and put them into a cooker for from nine to twelve hours, standing the pan or pail in a large pail of boiling water, unless this recipe fills the cooker pail. Strain the stock through a wire strainer, and cool it as rapidly as possible.

White Stock No. 1

Cook chicken or fowl according to the directions given on [page 131] for stewed chicken. The water in which the chicken was cooked makes white stock.

White Stock No. 2

Prepare the meat as directed for making [stock]. Pare and slice the onion; cut the celery in pieces. If celery cannot easily be obtained, substitute dried celery leaves, using three or four sprays, or use celery seed.